Shrimp Salad Rolls
Tomato and Cucumber Salad
Ingredients
- ½ lb peeled and deveined cooked large shrimp, coarsely chopped
- ⅓ cup mayonnaise
- 1 Tbsp fresh lemon juice
- ¼ cup chopped celery
- 1 Tbsp chopped fresh parsley
- ¼ tsp smoked paprika
- 2 hoagie rolls
- 2 Tbsp butter, softened
- ½ (8-oz) pkg shredded lettuce
Instructions
- Combine shrimp, mayonnaise, lemon juice, celery, parsley, paprika, and salt and pepper to taste in a bowl; refrigerate until ready to serve.
- Cut a slit into the center of each hoagie roll; brush cut sides with butter.
- Heat a skillet over medium-high heat; add hoagie rolls, cut sides down, to skillet.
- Cook 2 minutes or until hoagie rolls are toasted.
- Fill each hoagie roll with lettuce and shrimp salad.
Side Dish Ingredients
- 1 large tomato, cut into large chunks
- 1 cucumber, cut into ½-inch pieces
- 2 Tbsp chopped fresh parsley
- 2 Tbsp Italian vinaigrette
Side Dish Instructions
- Toss together tomatoes, cucumbers, parsley, and vinaigrette in a salad bowl.
30 Minute Meals Meal Plan
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